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  1. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    last for up to a week stored in this manner. Tips about frozen herbs Freeze herbs at their peak ... textural changes that occur after freezing, use frozen herbs in cooked dishes. Tips about dried herbs Dried ... Dakota State University, 2016. PDF. ag.ndsu.edu/publications ...

  2. Plant and Insect Diagnostics

    https://coshocton.osu.edu/program-areas/agriculture-and-natural-resources/plant-and-insect-diagnosis

    involving smaller plants (like turf and garden vegetables). Information about fertilizers and pesticides ... a PDF document with information about soil sampling and area soil testing labratories, click here.   ...

  3. Selecting, Storing, and Serving Ohio Broccoli, Brussels Sprouts, and Cauliflower

    https://ohioline.osu.edu/factsheet/hyg5512

    be firm and green, not yellow. Each sprout should be compact and about 1-inch in diameter. ... 1 bushel = 25 pounds 1 medium head (about 2 pounds) = 4 servings Nutrition The Dietary Guidelines for ... uniform pieces. Cauliflower-Break florets into uniform pieces of about 1-inch. Remove any spotted, damaged ...

  4. Grape Black Rot

    https://ohioline.osu.edu/factsheet/plpath-fru-24

    fungicide recommendations. This publication and the Midwest Fruit Pest Management Guide (Bulletin 506) can ... both be obtained from your county Extension office or the CFAES Publications online bookstore at ...

  5. Selecting the Best Nozzle for the Job

    https://ohioline.osu.edu/factsheet/fabe-528

    a nozzle that will give us a flow rate of 0.4 gpm, while operating the sprayer at an applicable pressure ... that provides us 0.4 gpm. Using the chart, we see that the nozzles XRC8004 or XRC11004 (shown in red) ... about 25 psi. Similar calculations can be made using the equation below to come up with other GPM (flow ...

  6. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    vegetables to see if they are tender. Start checking the vegetables for tenderness at about 45 minutes. ... Vegetables, HYG-5333 Drying Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S. Department ...

  7. Cherry Leaf Spot

    https://ohioline.osu.edu/factsheet/plpath-fru-40

    the leaf (Figure 1). Spots gradually enlarge to about ¼ inch in diameter and turn reddish-brown. ... called  Coccomyces hiemalis). The fungus overwinters in dead leaves on the ground. In early spring (about ... produced in the apothecia and are forcibly discharged during rainy periods for about six to eight weeks, ...

  8. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    frequently, for about 1 hour, or until the mixture begins to thicken. Cool completely. Transfer to a covered ... loin chops that are about 1-inch thick ¼ teaspoon salt ⅓ teaspoon black pepper 2 tablespoons vegetable ... pepper. Heat oil in a large skillet on high heat. Add pork chops and brown well for about 3 minutes per ...

  9. Calculating Cation Exchange Capacity, Base Saturation, and Calcium Saturation

    https://ohioline.osu.edu/factsheet/anr-81

    useful when talking about ion exchange. So, how do we take the concentration of nutrients in a soil test ... gives us 200 meq/100 g soil. This meq/100g soil value is used as a conversion factor for the nutrient ... agcrops.osu.edu/publications/ohio-agronomy-guide-15th-edition-bulletin-472   LaBarge, G. and Lindsey, L. (2012). Interpreting a Soil Test Report. Ohio State University ...

  10. Selecting, Storing, and Serving Ohio Strawberries

    https://ohioline.osu.edu/factsheet/HYG-5531

    Freezer Jam Yield: 4 jars of jam Ingredients 1 quart of strawberries (about 1? cups) ⅔ cup sugar ... Fruit Spreads, HYG-5350 Drying Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S ...

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